Iniciante
Brazilian
Pão de Queijo (Cheese Bread)
Fonte: Tradicional
45 min690 kcal
VegetarianoSem glúten
Pandebono
Cassava starch and hard cheese worked into a smooth dough with an egg and baked into hollow, chewy rings — from Valle del Cauca, and best eaten within an hour.
Fonte
Receita de Colombian home kitchens · 🏺 Tradicional · Six regions and six different larders — maize and cheese in the mountains, coconut and fish on the Caribbean coast, and a pot of soup on the stove almost everywhere.
Colombian · Valle del Cauca — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a Colombian bread made of cassava starch, cheese and eggs. Quantities, the ring shape and the do-not-add-liquid-early instruction are this book's own.
Veja como se faz · 3 vídeos
⏱ 45 min🍽 8 porções🔥 190 kcal🇨🇴 Colômbia
HalalVegetarianoSem glútenSem oleaginosas
Modo de preparo
Heat the oven to 220°C with a tray inside.
Mix the cassava starch, maize flour, baking powder, sugar and grated cheese in a bowl.
Add the egg and work it with your hands for 4 minutes. It will look impossibly dry, then suddenly come together.
💡 Keep working before you add liquid. The cheese releases its own fat and moisture, and most people add milk too early and end up with a slack dough.
Only if it still will not hold, add the milk a spoon at a time until it forms a smooth ball.
Divide into 12, roll each into a ball and push a hole through the middle with your thumb to make a fat ring.
Bake on the hot tray for 15 to 18 minutes until puffed and just golden. Eat warm.
💡 Dicas
- They are at their best for about an hour and go hard by evening. This is a bake-and-eat recipe, not a keep-in-a-tin one.
- Freeze them shaped and raw, then bake straight from frozen with 3 extra minutes.
- The name is said to come from 'pan de bono' — good bread. Nobody in Cali disputes the claim.
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